The Hidden Gem of Trinidadian Cuisine: Pommecythere Kuchela

Kuchela is indeed a wonderful side to any dish you want to add some spiciness to. And when it comes to pommecythere kuchela, there’s something truly magical about the combination of sweet and tangy flavors. Whether you’re using it to accompany a savory dish or simply enjoying it as a snack, pommecythere kuchela is sure to tantalize your taste buds.

One of the great things about pommecythere kuchela is its versatility. It pairs perfectly with everything from grilled meats to fried snacks. And because it’s made with fresh pommecythere (also known as golden apple or June plum), you can be sure that you’re getting all the health benefits of this delicious fruit.

pommecythere Kuchela

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Course: Condiment

Cuisine: East Indian

Ingredients

  • 11 pommecythere golden apples
  • 1 head garlic
  • 2 tbsp. salt
  • 1/2 cup amchar masala
  • 4 tbsp. oil
  • Pepper sauce to taste or 2 hot peppers chopped

Instructions

  • Wash and grate the pommecythere using the side of the grater. Place grated pommecythere in a cloth and squeeze out the excess water.
  • Clean and blend the garlic, but set aside two cloves for frying later.
  • Add the cup of amchar masala to the pommecythere and mix thoroughly. Then add the garlic, salt and pepper sauce or pepper.
  • Heat the oil over a medium flame. Add the remaining two chopped garlic cloves and let fry for about a minute. Add the pommecythere and let cook until tender. Stir the pot occasionally to avoid burning
  • Adjust pepper and salt if necessary

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Recipe © Simply Trini Cooking. All rights reserved

Pommecythere Kuchela

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Condiment
Cuisine: East Indian
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 11 pommecythere golden apples
  • 1 head garlic
  • 2 tbsp. salt
  • 1/2 cup amchar masala
  • 4 tbsp. oil
  • Pepper sauce to taste or 2 hot peppers chopped

Instructions

  • Wash and grate the pommecythere using the side of the grater. Place grated pommecythere in a cloth and squeeze out the excess water.
  • Clean and blend the garlic, but set aside two cloves for frying later.
  • Add the cup of amchar masala to the pommecythere and mix thoroughly. Then add the garlic, salt and pepper sauce or pepper.
  • Heat the oil over a medium flame. Add the remaining two chopped garlic cloves and let fry for about a minute. Add the pommecythere and let cook until tender. Stir the pot occasionally to avoid burning
  • Adjust pepper and salt if necessary
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